Dipping sauce for Nem Nuong spring roll is made different ways for each region of Vietnam. In Tra Vinh, Mekong Delta, Nem Nuong is served with Nuoc Cham (fish sauce, lime, garlic, sugar) or Nuoc Cam Tuong (hoisin sauce and peanut butter). Ninh Hoa, is a famous place for Nem Nuong in central Vietnam, has “gravy” style dipping sauce (hoisin sauce, ground pork, sugar, garlic, red pepper, peanut – source Wikipedia).
Most Vietnamese restaurants in the United States, Nem Nuong spring rolls are served with Ninh Hoa’s dipping sauce, made from pureed liver, ground pork, and shrimp with orange color. After reviewing some of the copycat restaurant recipes for Ninh Hoa’s dipping sauces on the internet, I suggest the bellow recipes.
- I prefer Nuoc Cham dipping sauce for nem nuong since it is tasty and enhances the flavor of nem nuong rolls.
- Ninh Hoa sauce is gravy. Therefore, this sauce can taste bad if you do not have the right combination of all ingredients specially pork and liver.
- Brodard restaurant – In southern California, famous for many kinds of spring rolls and dipping sauces, specially Nem Nuong rolls.
Thanks for all value feedback that helps us to improve the Vietnamese food guide.
- Forum about Nem Nuong Dipping Sauce from http://portlandfood.org/topic/14280-best-nem-nuong-cuon-in-town/.
Note about Vietnamese cuisine
The 3 main Culinary Cuisines of Vietnam are North, Central, South cuisines. Around 1954, there are major of North, Central Vietnamese immigrated to Saigon, south Vietnam. Saigon became the melting pot, so we have rich regional foods such as “Pho” (north region), Bun Bo Hue (central region).
Big cities in California, Texas, Florida, US, there are big Vietnamese populations. There, we have many north, central, south Vietnamese food.
In Tra Vinh, and Mekong Delta, food is different from other regions of Vietnam, because food is influence by French, Chinese, Vietnamese, Khmer cuisines. Our food guides are based on southern Vietnamese cuisines.